POTATO AND MUSHROOM CHOWDER

Potato and Mushroom Chowder image

Provided by Lynne Lee

Time 8h20m

Number Of Ingredients 13

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1 chopped onion
1 stick butter or margarine
1 tsp sea salt
1 tsp pepper
2 c chicken broth
2 c water
1 1/4 c chopped mushrooms (canned or fresh)
2 stalks celery chopped
1 c sliced carrots
2 c milk
1/4 c parmesan cheese
1 Tbsp minced garlic
2 c chopped potatoes

Steps:

1. Saute garlic,onion, carrots, mushrooms and celery with 1/2 of the butter until soft. Add potatoes and the rest of the butter along with garlic salt, salt and pepper to taste. I use parsley garlic salt. Continue saute until potatoes are coated well with butter and start to brown.
2. Transfer this to warm crock pot and add broth and water and stir well. Cook on low for 6-8 hours or 3-4 hours on high.
3. Stir well and add milk - I use 1/4 cup half and half and 1 3/4 skim milk. Add cheese and stir well and cook on high for an additional 30 minutes. I add 3 tablespoons of corn starch with 1/4 cup water mixed well along with 1 3/4 cups of instant potatoes to thicken my soup at this point. Serve with cheeses, croutons and sour cream if desired.